Effects of storage atmosphere, temperature and calcium on low-temperature injury of peach fruit

Abstract

Peach fruit ( Prunus persica (L.) Batsch., cultivar ‘J.H. Hale’) stored at 1° C in an atmosphere of 20% carbon dioxide (CO 2) added to air were almost entirely free of low-temperature injury when ripened after 42 days storage, whilst incipient injury occurred in air-stored controls after 21 days. Withdrawal of 20% CO 2 after 14 days of storage abolished the beneficial response. The ability of peaches to evolve CO 2 and ethylene (C 2H 4) normally upon removal from storage at 1° C to air at 20° C was preserved when 20% CO 2 was applied during storage. Incubation of fruit at 20° C for 60 h before cold storage gave slight control of injury, and warming the fruit at 20° C for 72-h periods after 14 and 28 days of storage gave good control of injury. Post-harvest treatment of peaches with calcium chloride solutions before storage reduced low-temperature injury, but caused severe skin damage.